How to taste olive oil at home without special equipment
To compare the aroma, flavour and finish of several oils, you only need plain glasses and some bread.
Bring the bottles to room temperature, set out a plain glass for each oil, a jug of water and a few slices of neutral bread. Strong coffee, perfume and spicy food can mask aromas, so save them for later.
Smell first, then taste
Pour a small amount, warm the base of the glass briefly in your palm and smell the oil. Note whether it reminds you of grass, tomato leaf, almonds or ripe fruit. Take a small sip and pay attention to bitterness, pepperiness and the finish after swallowing. The most useful notes are about how the oils differ from one another.
Try each oil with food
An oil with an intense flavour can work well with beans, bitter leaves or grilled fish, while a gentler oil can suit fresh cheese, vegetables and citrus cakes. Taste each one on bread first, then on the same tomato or piece of cheese.
Keep an opened bottle tightly closed and away from the cooker and direct light. For everyday cooking choose a 500 or 750 ml bottle; for occasional use a 250 ml bottle is more practical.